Ingredients

  • 1/4 c Flour; Unbleached
  • 1 x Oil For Frying
  • 1/2 t Baking Powder
  • 1 x Sour Cream
  • 1/4 t Salt
  • 1/8 t Pepper
  • 1 T Parsley; Chopped
  • 6 1/2 oz Clams;Minced,Canned (1 cn) *
  • 1 ea Egg; Beaten
  • 2 c Rice Chex

Directions

Checkerboard Square Clam Crunch

1/4 c Flour; Unbleached
1/2 t Baking Powder
1/4 t Salt
1/8 t Pepper
1 T Parsley; Chopped
6 1/2 oz Clams;Minced,Canned (1 cn) *
1 ea Egg; Beaten
2 c Rice Chex
1 x Oil For Frying
1 x Sour Cream

* DO NOT drain the clams.

Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Chex to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream.